If you haven't tried kimchi with cheese, you're welcome. Serve this hot dip up with some corn chips for an instant party or movie night hit.






Skill level

Average: 5 (1 vote)


  • 1 garlic clove, crushed
  • 1 small brown onion, finely diced
  • 1 tbsp gochujang
  • ¼ cup Japanese mayo
  • 1 tsp light soy sauce
  • 1 cup kimchi, plus 1-2 tbsp of kimchi brine
  • 1½ cup mozzarella cheese or a mix of half mozzarella/half sharp cheddar or sheep's milk
  • Corn chips or toasted pita, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat a little oil in a small frypan over medium-high heat.
  2. Saute garlic and onion until softened.
  3. Stir gochujang and mayo until combined and then add it to the pan, with light soy sauce and kimchi for a few minutes.
  4. Add a tbsp of kimchi brine and cover in grated cheese. Cook for 4-5 mins on a lower heat or until melted and gooey upon the pull.
  5. Serve with crisp bread, corn chips or toasted pita bread.



• You can also pop these ingredients into a skillet or cast iron frypan and bake in a 180°C oven for 5-6 mins until that cheese is bubbling.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.